Vegan Quinoa Piccolini

GOOD TO KNOW

Quinoa – one of the best plant-based protein sources
The “pseudo grain” and goosefoot plant (it belongs to the same plant family as beet and spinach), which originates from South America, provides us with valuable nutrients: a very high protein level of about 16 percent, including (compared to wheat) three times the amount of the amino acid lysine, which is otherwise rather limited, and all 9 essential amino acids, which is extremely unusual for a plant-based food. It also provides many unsaturated fatty acids, dietary fibers, minerals (potassium, calcium, iron, magnesium), B vitamins, vitamin C + E and caroten
Quinoa is often found as whole grain, but it can also be used ground as quinoa flour or popped. You can even germinate quinoa! So you can definitely experiment with the pseudo grain in the kitchen and use it in baking, desserts and cereals, main courses and pan-fried dishes, pastries, bread, etc.
Since quinoa does not contain gluten, it is very helpful for people suffering from coeliac disease and can be eaten without any problems even if you have problems with candida infections. It is a good substitute for all cereal products that contain gluten.
The pseudo grain can also help with migraines (it helps relax the blood vessels), provide good mood, help with blood sugar or weight problems and lower blood pressure.

Nice To Know:
Quinoa is also called “Peru rice”, which is why it can be treated like rice when prepared. I.e. you can simply boil it in a pot of hot water. However, it contains a large amount of natural bitter substances (saponins). To avoid the bitter taste, quinoa should be washed thoroughly before processing the grains and the water does not foam as much during cooking.